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January 02, 2006
Debra's Autumn Harvest Soup
This is a recipe from from Debra's book: Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms, available in independent books stores and PCC.
Autumn Harvest Soup (Serves 6)
All vegetables are optional depending on the season. If you have more carrots or turnips, and no Romanesco add more carrots or turnips.
1 medium squash or 1 large yam (yield will be 2 cups cooked)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, pressed or minced
1 cup chopped or sliced fennel
3 carrots, sliced
3 turnips, cut into small chunks
3 small potatoes, cut into small chunks
1 1/2 cups cut-up Romanesco or cauliflower
1/2 cup French lentils
28-ounce can tomatoes, use whole, diced, or ground
3 1/2 cups water
2 teaspoons basil
1/4 teaspoon cayenne
1 teaspoon Rapadura
1/2 cup sliced black olives
2 cups finely cut turnip greens, or use other greens
Salt to taste
Feta cheese or crumbled Port Madison goat cheese for garnish
(optional)
Poke holes with a fork in the squash or yam, and place it on a small baking sheet. Bake at 350ยบ for one hour or until tender. Remove from oven and let cool before cutting. While squash bakes, heat a soup pot over medium heat. Add oil and onion. Cover and sweat onion until translucent. Remove cover, add garlic and fennel. Stir and cook for a few more minutes. Blend in carrots, turnips, potatoes, Romanesco, lentils, tomatoes, water, basil, cayenne and Rapadura. Bring to a boil, then reduce heat and simmer for one hour.
Cut squash in half, remove seeds and skin. Add to soup and stir in with olives and turnip greens. Cook soup until greens are soft. Add salt to taste. Garnish with crumbled feta or goat cheese.
Posted by Christine at January 2, 2006 08:14 AM
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